Heat a saute pan over medium-high heat. Add the oil. Season the salmon on both sides with salt and pepper. Saute for 3 to 4 minutes on each side. Set aside and keep warm.

For the sauce: In saucepan, add the shallots and coffee and reduce down to 1/4. Add cream and reduce until it thickens. Strain the sauce, and add the amaretto, avocado butter, and tomato. Whisk until fully incorporated. Season to taste.

To serve: Sauce the plate, and lay the salmon in the center of the plate. You may garnish this dish with 3 to 4 pieces of thin fan sliced avocado and salmon roe.